Description
A delicious cherry cheesecake cake roll filled with creamy cheesecake and topped with cherry pie filling.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup cherry pie filling
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a jelly roll pan and line with parchment paper.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, beat eggs and vanilla until fluffy.
- Combine the wet and dry ingredients.
- Spread the batter evenly in the pan.
- Bake for 12-15 minutes until golden.
- Let it cool on a wire rack.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- Spread the cream cheese mixture over the cooled cake.
- Roll the cake tightly from one end.
- Chill for at least 1 hour before serving.
- Top with cherry pie filling before slicing.
Notes
- Use fresh cherries for a fresher taste.
- Store leftovers in the refrigerator.
- Dust with powdered sugar before serving for presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cherry cheesecake cake roll